Crumb Topped Blueberry Muffins
A tender and delicious muffin packed with blueberries and a brown sugar oat topping.
Ingredients
- ⅓ cup old-fashioned rolled oats
- ¼ cup brown sugar packed
- 1 tablespoon flour
- ½ teaspoon lavender buds
- 3 tablespoon unsalted butter melted
- 2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup sour cream
- ⅔ cup granulated sugar
- ¼ cup oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1½ cups blueberries
Instructions
- Preheat the oven to 425°. Place 12 muffin cup liners in muffin pan. Lightly coat liners with cooking spray. Combine oats, brown sugar, dried lavender, and 1 tablespoon of the flour in a medium sized mixing bowl. Drizzle the flour mixture with the melted butter and toss with a fork. Set aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
- Place the oil, sour cream, sugar, oil, vanilla, and egg in another medium sized mixing bowl and whisk to combine thoroughly.
- Add the sour cream mixture to the flour mixture and stir until just combined.
- Fold the blueberries, Divide the batter evenly among the prepared muffin cups.
- Sprinkle the tops of the muffins evenly with the crumb topping. Bake for 5 minutes. Reduce the oven temperature to 375°. Bake an additional 13 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool the muffins in the muffin pan for 5 minutes. Remove the muffins from the pan. Cool completely on a wire rack.
